Keto Baked Parmesan Zucchini Fries (Printable)

Golden, crispy zucchini fries coated with Parmesan and baked until perfectly crunchy. A satisfying low-carb alternative to traditional fries.

# What goes in:

→ Vegetables

01 - 2 medium zucchini, cut into fry-shaped sticks about 1/2 inch thick

→ Coating

02 - 1 cup grated Parmesan cheese
03 - 1/2 cup almond flour
04 - 1 teaspoon garlic powder
05 - 1 teaspoon Italian seasoning
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Egg Wash

09 - 2 large eggs, beaten

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
02 - Cut the zucchini into fry-shaped sticks about 1/2 inch thick. Pat dry thoroughly with paper towels to remove excess moisture.
03 - Beat the eggs in a medium bowl until well combined.
04 - In a separate bowl, combine the Parmesan cheese, almond flour, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper. Mix thoroughly.
05 - Dip each zucchini fry into the egg wash, allowing excess to drip off. Press firmly into the Parmesan mixture to coat evenly on all sides.
06 - Place the coated fries in a single layer on the prepared baking sheet, leaving space between pieces so they do not touch.
07 - Bake for 22 to 25 minutes, turning halfway through cooking, until golden brown and crispy.
08 - Serve immediately while hot. Pair with sugar-free marinara, ranch, or aioli for dipping if desired.

# Expert Advice:

01 -
  • You get all the satisfaction of crispy fries while staying completely keto and feeling surprisingly virtuous
  • The Parmesan crust creates this incredible savory crunch that makes you forget youre eating vegetables
  • They come together in under 45 minutes with ingredients you probably already have in your pantry
02 -
  • Patting the zucchini completely dry before coating is nonnegotiable because any moisture prevents the coating from sticking and crisping properly
  • Do not overcrowd the baking sheet or the fries will steam instead of crisp and you will end up with soggy disappointment instead of crunchy perfection
  • Let them cool for about 5 minutes on the baking sheet after removing from the oven because they firm up slightly and become even crispier
03 -
  • If the coating is not sticking well, try double dipping by going egg, coating, egg again, then a second light coating of the cheese mixture
  • Grate your own Parmesan from a wedge instead of using pre shredded cheese for better melting and adhesion
  • Cutting your fries uniformly helps them cook at the same rate so some are not burnt while others are still soft

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